Benefits And Harm Of Carrots

Carrots are considered a useful vegetable both raw and included in dishes. But it also has its own contraindications for use. What are the benefits and harms of carrots?

Carrots are considered a useful vegetable both raw and included in dishes. But it also has its own contraindications for use. What are the benefits and harms of carrots?

Carrots are a popular ingredient in the cuisines of various peoples of the world. It improves the taste of dishes and gives them a beautiful color. This vegetable is useful both raw and processed, including carrot juice. In addition, it is used in folk medicine. The beneficial properties of this root crop are explained by its composition, because it is rich in vitamins , dietary fibers, and minerals. At the same time, eating carrot dishes can worsen the condition of people with some diseases of the digestive system. We will talk about the benefits and harms of carrots in our article.

Useful properties of carrots

To evaluate the benefits of carrots, let's get acquainted with its composition. This vegetable is rich in B vitamins, vitamins C, E, K, and also contains beta-carotene, a substance that is converted into vitamin A in the human body. It contains trace elements iron, iodine, cobalt, copper, manganese, molybdenum, fluorine, zinc; macroelements potassium, magnesium, calcium, sodium, phosphorus necessary for our body.

Carrots contain 7% carbohydrates, 1.3% proteins, about 0.1% fats. Its calorie content is only 39 kcal.

Special attention should be paid to this vegetable as the main source of vitamin A. This is one of the most important vitamins for the growth and development of a child in the womb and after birth. Therefore, carrots are one of the first vegetables that are introduced into the baby's food. Vitamin A is necessary for good vision, as it helps ensure the normal functioning of the retina. The content of this vitamin depends on the condition of the skin and mucous membranes. Carrot dishes, including carrot juice, are a part of medical nutrition for vitamin A deficiency.

The carotene contained in them, a precursor of vitamin A, will be better absorbed if you season the dishes with vegetable oil or sour cream. Fats are needed to convert carotene into vitamin.

Since carrots contain a complex of vitamins, they are used for the prevention and treatment of hypo- and vitamin deficiency. It is also included in the diet for diseases of the liver, kidneys, cardiovascular system, and some diseases of the stomach.

It is believed that cooked (stewed) this vegetable is more useful than raw, because it contains three times more antioxidants, according to the results of a study conducted by scientists from the University of Arkansas, presented at a meeting of the American Chemical Society.

The main health benefits of carrots are as follows:

• Grated carrots and carrot juice help normalize metabolism, help cleanse the body of toxins and other harmful substances, and have a beneficial effect on the work of all internal organs.
• Activates intracellular redox processes, strengthens the immune system. Increasing the content of antioxidants stimulates the growth of new healthy cells and reduces the risk of cancer.
• Improves digestion. This is important for the prevention of constipation and hemorrhoids.
• The high content of potassium makes carrots useful for diseases of the cardiovascular system. In atherosclerosis and coronary insufficiency, in addition to the root and juice, an extract from the seeds is used, which has antispasmodic and vasodilating effects.
• Carrot juice is used for liver and kidney dysfunction. It helps cleanse the liver, remove sand and small stones in kidney stone disease; increases the body's resistance to infections, strengthens the nervous system, is a source of energy.
• Carrot and carrot juice are included in folk medicine for the prevention and treatment of colds, stomatitis, treatment of burns, frostbite, and wounds.

Separately, it is worth noting the dish "Korean-style carrot", which is popular in our country. Due to its spiciness, this snack improves the digestion process, helping the release of gastric juice and increasing appetite. The recipe for cooking this dish contributes to the preservation of vitamins C and group B in carrots, which have a beneficial effect on blood vessels. However, this spicy snack should be avoided by people with gastritis, ulcers and other stomach diseases.

Caution: carrots!

It is generally accepted that there is only benefit in this vegetable, and the harm of carrots seems unreal. However, there are contraindications to its use.

It is worth limiting the consumption of carrots and carrot juice in the case of exacerbation of stomach and duodenal ulcers, inflammation of the small intestine, gastritis with increased acidity, and the presence of kidney stones.

Too many carrots and juice in the diet is also harmful. This can lead to yellowing of the skin. The yellowish-orange shade is the result of the body not being able to process excess carotene into vitamin A, especially in childhood. Yellowing of the skin can become noticeable, for example, after consuming five glasses of carrot juice per week.

The appearance of a carrot indicates the degree of its usefulness. It is better to choose root crops of a bright orange color, firm, even, with a smooth surface, weighing about 150 g. These are signs of a healthy vegetable that will bring maximum benefit to the body.